These authentic and tantalizing Indian chutney recipes are only what it’s good to elevate your meals. Try this collection of 10+ popular chutney recipes which can be perfect with Indian breakfast, snacks, and major course too!
Chutneys are an integral a part of Indian cuisine. From breakfast to snacks, Indians love incorporating chutney into every meal for good reason – they tickle your taste buds and immediately amp up the taste of any dish that it’s served with.
What’s a chutney?
Chutney is a paste made by mixing fresh ingredients like herbs, fruits, and/or vegetables together with seasonings. Depending on the recipe, ingredients like green chilies, jaggery or sugar, lime or lemon juice, tamarind, tomatoes, etc., are also added to construct in flavor.
The Indian subcontinent is understood for its countless varieties of chutneys available, and it is tough to categorize Indian chutneys into one taste or texture. It is because they may be made –
- Thick like a variety (coconut chutney), flowy like a dipping sauce (tamarind date chutney), or as a dry, coarse powder (dry garlic chutney).
- With cooked or raw ingredients
- Tempered or not (some chutneys are finished with a tempering consisting of oil, spices like mustard seeds, and red chilies together with curry leaves).
- Spicy, if using green/red chilies, sweet through the use of jaggery or sugar, and tangy through the use of souring agents like lime juice, tamarind, tomatoes, etc.
Here’s the thing, though, with regards to making chutneys, there are not any hard and fast rules. Provided you balance the flavors, you’ll be able to make a chutney out of anything – even vegetable peels.
Fun fact: The word chutney comes from the Sanskrit word ‘chatni’, which accurately means to lick. The word was anglicized to the current type of chutney.
Tools needed
To make chutneys, you’ll need a blender, or if you should make it the old-school way, a mortar, and pestle will work too.
Chutney recipes
Listed below are a number of the hottest and simple chutney recipes which can be a delicious accompaniment to Indian meals.
Coriander mint chutney
Coriander chutney or cilantro mint chutney has coriander leaves, mint leaves, and green chili because the major ingredients. It’s a green, tangy, spicy dip that is commonly served as an accompaniment with samosas or papadums in Indian restaurants.
This green or hari chutney, because it is named in Hindi, makes a dynamic duo with the sweet tamarind chutney.
Coriander Mint Chutney Recipe
Coriander-mint chutney is a straightforward yet delicious accompaniment that the majority Indian snacks can’t do without. This tangy and flavorful green sauce constructed from cilantro and mint comes together in lower than 10 minutes!
Coriander / Cilantro chutney
That is one other version of the favored green chutney but without the mint leaves. This cilantro/coriander chutney goes well with Indian snacks, and we love using it as a variety in vegetable sandwiches too.
Green chutney recipe for Indian street food (chaat) – Learn the way to make this easy and flavorful coriander or cilantro chutney and master the key recipe that makes most Indian street food so finger-licking good.
Tamarind date chutney
This tangy and sweet chutney constructed from tamarind paste and dates is one in all the essential Indian chutneys that you just’ll spot in Indian restaurants worldwide. It has a tantalizing taste, and that’s why it’s drizzled over all the pieces from street food to appetizers.
Easy Pot Tamarind Date Chutney
Here is a brilliant easy, quick yet delicious tamarind date chutney recipe to make this mouthwatering dip at home using your Easy Pot.
Dahi chutney
Dahi ki chutney is a preferred chutney served with tandoori, fried or grilled recipes like tandoori chicken, paneer tikka, onion pakora, samosa, etc.
Dahi Chutney (Yogurt Mint Dip, Dahi Ki Chutney, Curd Pudina Dhaniya Chatni) is a spicy green Indian condiment that goes thoroughly with any snack or appetizer.
Coconut chutney
Most South Indian breakfasts and snacks can’t do without coconut chutney – a variety with freshly grated coconut and finished with a tempering of coconut oil with mustard seeds, red chilies, and curry leaves.
Learn the way to make coconut chutney – a coconut based dip that all of us like to dunk our idli and dosas in and is a must have accompaniment for many South Indian breakfast and snacks.
Red chili coconut chutney
This red chili coconut chutney, with its spicy, sweet, and tangy taste, will awaken your senses. Pair it with idlis or dosas for a healthful breakfast.
Red Chilli Coconut Chutney
This red chili coconut chutney with its spicy, sweet and tangy taste will awaken your senses. Pair it with idlis or dosas for a healthful breakfast.
Cilantro coconut chutney
Cilantro coconut chutney is a pleasant twist to regular coconut chutney. Serve this South Indian chutney with idli, dosas, or any teatime snack.
Cilantro Coconut Chutney makes an incredible side with idli, dosa and vada. This chutney is simple to make at home with minimal ingredients.
Tomato chutney
This South Indian-style tomato chutney recipe is the right accompaniment to idli, dosa & vadas! It’s easy to make with basic kitchen ingredients!
Easy and easy South Indian Tomato Chutney is the right accompaniment to idli, dosa, and vadas! It’s a bit of sweet, tangy, and a tad spicy, and it makes an incredible side!
Tomato and date chutney
Tomato Khejur Chutney (Tomato and Date Chutney) is a standard Bengali sweet and sour chutney made with tomatoes, soft dates, and spices. It’s a preferred condiment in Bengali cuisine and goes well with rice, roti, and even dal.
Tomato Khejur Chutney (Tomato and Date Chutney)
Tomato Khejur Chutney (Tomato and Date Chutney) is a quintessential Bengali condiment that is ready in all Bengali homes for special occasions, festivals, or on a regular basis meals.
Peanut chutney recipe
What you’ll love about this palli chutney recipe is that it doesn’t need a ton of ingredients and comes together in about 10 minutes. Since this chutney doesn’t have grated coconut, it will probably last within the refrigerator for about seven days without going bad or losing flavor.
Andhra Style Peanut Chutney Recipe
Should you love peanuts, this Andhra style peanut chutney is for you. Creamy and finger-licking good, this groundnut chutney is an ideal accompaniment to piping hot idlis, vadas or dosas.
Green mango chutney
This green mango chutney recipe constructed from raw mangoes is an ideal spicy and tangy Indian accompaniment in your on a regular basis summer meals.
Green Mango Chutney (Raw Mango Chutney) is a spicy and tangy Indian accompaniment made using tangy green mangoes and just a few other ingredients. Serve it with an Indian snack or meals for a tangy treat.
Garlic chutney
Made with 4 basic ingredients – garlic, dry grated coconut, chilies, and salt, this spicy and tangy dry chutney is what makes the favored Mumbai street food dish Vada Pav so appetizing.
Garlic Chutney (Vada pav chutney) Recipe
This zesty garlic chutney is what makes vada pav so tantalizingly good. This chutney has a protracted shelf life and you will find that it’s an incredible strategy to add zing to your meals.
Dry fish chutney
Should you haven’t heard of dried fish (nungel meen) chutney before, it’s a tangy and spicy chutney, constructed from dried fish, often shrimp, mackerel, anchovies, or shark fish. Pair this meen chutney with yogurt rice (dahi rice) or ganji dish, and it’s going to immediately add that extra little bit of flavor to your meal, making it an absolute lip smacker.
Dried fish chutney (Meen Chutney)
What do you serve chutney with
Chutney is a flexible condiment. Listed below are a number of the ways you’ll be able to serve them
- As a dipping sauce for samosas and onion bhajis,
- Drizzled over many Indian street foods (or chaat)
- Alongside idli, dosas, and parathas for breakfast
- Served with the major course, resembling curd rice to spice things up
The way to store chutneys
Chutneys are best consumed fresh. Refrigerate any leftover chutney and eat inside 2-3 days. You may also freeze chutneys for as much as a month.
Indian chutney vs. relish – are they the identical?
To reply this query, let me share the subtle differences between chutney and relish –
- Cooked vs. uncooked – Relish is constructed from fruits or veggies which can be all the time cooked, whereas chutneys may be constructed from uncooked in addition to cooked ingredients.
- Preserving in vinegar – Indian chutneys are supposed to be consumed fresh (often in a day or two), whereas relishes are cooked in vinegar, in order that they last for months. Note: Anything that has vinegar in it and is supposed to be preserved for a very long time, we Indians often label it as pickle relatively than chutney.
- Texture – Relish will likely be constructed from fruits or veggies which have been grated or chopped. It has a little bit of texture to it. Most chutneys are ground to a effective paste and resemble a variety or a sauce, except whether it is a dry chutney.
To summarize, relish is all the time a cooked and preserved condiment, whereas chutneys typically usually are not but with just a few exceptions.
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